Ingredients:

350 g short pasta

200g fresh tuna

200g cherry tomatoes

2 cloves garlic

black pepper

4 chunks frozen hake

1 bunch parsley

a few leaves basil

extra virgin olive oil

salt

black olives

Method:

Cook the pasta according to instructions in salted water until it is al dente, drain, then dress with a good amount of olive oil. Mix it in then leave to cool in a wide-bottomed dish, so it doesn’t stick.

In the meantime, wash and cut the cherry tomatoes and let them drain from any excess juice. Add finely chopped basil leaves and a few thin slices of garlic. Let sit for at least 30 minutes. Cook the tuna and chop into pieces. In the same pan, then cook the hake and break up with a fork.

Mix everything together, with an added handful of olives, once the pasta is cool. Top with the chopped parsley and black pepper.

Serves 4.

MF